Vangi Bhaat or brinjal rice is stir fried rice recipe which made with cooked rice, brinjal halves and flavorful Indian spices. I love the flavor of brinjal, spices and tamarind in this rice recipe which served with curd or raita. I heard about vaangi bhaat recipe which is very popular in Maharashtra cuisine. That’s the main reason I choose vaangi bhaat recipe for Blogging Marathon under Indian cuisine theme.
For this recipe I made fresh vaang bhaat masala at home with few ingredients which are easily available in every Indian kitchen. Here is the list of vaangi bhaat masala is urad dal, chana dal, coriander powder, pepper corns, coconut, red chilies. You can store this powder for long time in airtight jar.
Vaangi Bhaat- Brinjal Rice
Preparation Time: 30 Minutes Cooking Time: 30 minutes Servings: 4 Category: Rice Cuisine: Maharashtra Cuisine
Ingredients: For Vangi Masala 6 Red Chilies, Dried 2 Tbsps. Chana dal 2 Tsps. Urad dal 2 Tsps. Coriander seeds 10 Pepper corns 4 Tbsps. Coconut, grated
For Vangi Bhaat 2 Cup Rice, Boiled 15 Small Brinjal, halves 2 Small Sized Onion, Sliced 2 Tbsps. Vangi Bhaat Masala 1 Tbsp. Tamarind Paste 2 Green Chilies, chopped 1 Tsp. Ginger, Grated 1 Sprig Curry Leaves 1 Bay Leaf 1/4 Tsp. Asafoetida 1 Tsp. Mustard Seeds 1 Tsp. Urad Dal 1 Tsp. Chana Dal 1 Tbsp. Peanuts 1/2 Tsp. Turmeric Powder Salt to Taste 1 1/2 Tbsps. Oil
Instructions: Dry roast all the ingredients of masala on medium flame except coconut till to golden. Now add coconut and give a stir. Allow these ingredients to cool at room temp and grind them into a fine powder consistency. Now vaangi bhaat powder is ready to use. Heat the oil in a kadai, Add bay leaf, asafoetida, mustard seeds, urad dal, chana dal and peanuts. Saute till to crackle. Add ginger, chilies, curry leaves and onion and sauté few minutes. Add brinjal, turmeric powder and salt and mix well. Add tamarind paste and little water, give a quick stir. Cover with lid and cook brinjal till to tender. Add vangi bhaat powder and mix well. Add cooked rice and mix well. Cook the rice for 5 minutes on low flame. Serve hot with raita or curd.
Tags: Vaangi bhaat, vangi baath, Vangi bath, eggplant recipe, rice recipe, main course, brinjal recipe, simplytadka, lunch meal, tiffin recipe, lunchbox recipe, blogging marathon, vangi masala, Maharashtra cuisine, indian food, indian recipe, vegetarian recipe, indian cuisine, brinjal rice
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